NYT - Quick Chicken and Dumplings

cooking.nytimes.com

Jutymo

3 tablespoons unsalted butter

2 medium carrots or 8 ounces butternut squash, peeled and chopped into ½-inch pieces (about 1 cup)

1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup)

2 medium celery stalks, peeled and sliced ½-inch thick (about ⅔ cup)

3 garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary

2 teaspoons fresh thyme leaves

1 teaspoon poultry seasoning (optional)

Kosher salt and black pepper

3 tablespoons all-purpose flour

5 cups chicken stock

1 cup heavy cream

1 (16-ounce) package fresh or shelf-stable store-bought gnocchi

½ small (3-pound) store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 cups shredded meat)

Fresh tarragon, parsley or dill, for garnish

Directions at cooking.nytimes.com

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